Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

Savoury recipe
Floriane Brilhaut

Floriane Brilhaut

Chef
Winner of the Young Talents Trophy 2015. The members of the jury told Floriane Brilhaut that "we all want you on our team!" The youngest of the winners, she nonetheless shows real maturity, as evid...
  1. Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

    Bergamot sorbet with coriander & tarragon
    Spring roll wafer
    Crab compression
    Zesty mango coulis

  2. Bergamot sorbet with coriander & tarragon

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 250 g
    • Coriander - 3/4
    • Water - 500g
    • Tarragon - 1/2
    • Glucose - 75g
    • Sugar - 50g

    Bring the water and sugar to the boil, add half of the herbs and infuse. Strain the syrup to remove the herbs and add the sugar and glucose. Mix the syrup with the bergamot, add the remaining chopped herbs. Churn.

    In this step

  3. Srping roll wafer

    Ingredients

    • Spring roll sheet - 4
    • Sunflower oil - 5

    Cut the sheets, oil them and shape them as desired around a cylinder 55 mm in diameter.  Bake in the oven at 180°C.

  4. Crab compression

    Ingredients

    • Frozen fruit purée 100% : Mango - 250 g
    • Frozen fruit purée 100% : Passion fruit - 50 g
    • Agar agar - 3g
    • Avocado - 1
    • Lemon - 1
    • Coriander - 1/4
    • Shallot - 50g
    • Olive oil - 8cl
    • Curry
    • Sunflower oil - 25cl
    • Mango - 1
    • Mustard - 30g
    • Chilli
    • Cake (pliers) - 1kg
    • Leek - 1/2
    • Sherry vinegar - 20cl

    Make a jelly with the mango puree, passion fruit puree and agar-agar. Cut out the disks. Steam the crab claws, cool and remove the shell. Finely dice the avocado, add lemon juice, season, add the chopped coriander and sliced shallots. Finely dice the mango. Add the sherry vinegar. Make a mayonnaise with a good amount of mustard and bind with the crab meat, season and add the chilli. Cut the leeks into julienne strips, salt and mix with the curry oil. Assemble and press it into rhodoid cylinders 55 mm in diameter in successive layers finishing with a disk of jelly. Harden slightly in the freezer.

    In this step

  5. Zesty mango coulis

    Ingredients

    • Frozen fruit purée 100% : Mango - 150 g
    • Balsamic vinegar - 30cl

    Mix the mango puree and vinegar.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  6. Assembly

    Ingredients

    • tangerine marigold - 12

    Put the flowers on a very moist kitchen towel, keep in the refrigerator. Stretch two spoonsful of zesty mango in a dynamic rotary movement, place the compression on top, surround with the wafer. Finish by inserting the flowers and daikon cress in the gaps. Accentuate the dynamic spiral movement.

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